Pineapple Coconut Bread
Enjoy a taste of the tropics in this tasty bread filled with dried pineapple and toasted coconut. Jar size: 4 cups
Servings Prep Time
8Servings 5minutes
Cook Time
Servings Prep Time
8Servings 5minutes
Cook Time
Dry ingredients
  • 1cup granulated sugar
  • 1 1/2cups all-purpose flour
  • 1teaspoon baking soda
  • 1/2teaspoon baking powder
  • 3/4teaspoon sea salt
  • 1cup finely chopped dried pineapple
  • 1/2cup unsweetened shredded coconuttoasted
For cooking and serving
  • 2 eggs
  • 1/2cup oil
  • 3/4cup coconut milk
  • 1teaspoon vanilla extract
  1. Layer the dry ingredients in the jar in the order listed.
To Cook:
  1. Place the jarred ingredients into a bowl and add the eggs, oil, coconut milk, and vanilla. Stir to mix thoroughly until no lumps remain. Coat the interior of a 6-cup nonstick fluted tube pan, such as a Bundt pan, with cooking spray. Spread the cake batter into the tube pan and cover with aluminum foil. Add 1 additional cup of water to the Instant Pot. If needed, make a sling for the pan using the method described on page 12. Place the trivet in the bottom of the Instant Pot and carefully lower the cake pan onto the trivet. Close the Instant Pot lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 35 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Carefully remove the tube pan using the sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool the rest of the way.